Our Favourite Lebanese Lamb Pasta

Ingredients

Cooks in:45-60 minutes        Serves:4

• 3/4 packet spaghetti – Rob always insists that I use angel hair or really thin spaghetti
• 2 cloves garlic, chopped
• 750g Lamb – I prefer to use neck, or chump chops or both, include the bones as they add more flavour
• 2 tins chopped peeled tomatoes
• 1 tsp tried chilli or 1 fresh chilli de-seeded
• 2 Tbsp chutney / sweet chilli sauce / 1 Tbsp sugar
• 1 bunch fresh parsley, roughly chopped
• S + P to taste

What to do

1. Cook the pasta until al dente and set aside. Drizzle with a little olive oil when drained so that it doesn’t all stick together.

2. In a large pot heat about 4 Tbsp olive oil, brown the garlic and meat (you might need to brown the meat in 2 batches).

3. Add the tinned tomatoes and chilli, chutney/sugar/sweet chilli (this staves off the acidity of the tomatoes)

4. Simmer for at least 30-45 minutes. The longer the better.

Add as much freshly ground black pepper as you like, and salt to taste.

Roughly chop the parsley into the lamb dish before serving. No parsley no problem (you could garnish with rosemary) but it does hold its own quite nicely and of course the green and red look beautiful together.

That’s it! Seriously, couldn’t be easier.

Variations: You can use cous cous instead of pasta. You can also serve it with a simple side salad.

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